Easy Yummy Vegetable Beef Soup

This is not for Sam because it has tomatoes, corn, and packaged chicken bouillon but it was a winner because it satisfied both my limited-gluten diet and my husband's taste buds.

1 pound ground beef

1 onion, chopped

1 can chopped tomatoes

water

a few spoonfuls of Knorr Chicken Bouillon (this in not gluten-free so substitute your own if you want)

a few dashes of Mrs. Dash

sea salt

2 potatoes with skin on, cut into 3/4" chunks

frozen mixed vegetables (peas, corn, carrots, and string beans)

Brown the ground beef with the chopped onion until beef is done and onion is soft. if there is a lot of fat you can drain it off. Puree the can of tomatoes with a can of water in the blender and add to the soup. Add 2-3 more cans of water, the bouillon, Mrs. Dash, and potatoes, and simmer until potatoes are tender. Add the frozen vegetables and simmer until just heated through. Season with sea salt.

Zucchini Hamburger Rice Casserole

2 cups cooked brown rice

1 pound ground beef

1 32-ounce jar prepared spaghetti sauce

Zucchini, thinly sliced

Mozzarella cheese

Brown and rinse the ground beef. Mix in spaghetti sauce and brown rice. Layer in a greased casserole dish with the zucchini. Top with cheese. Cover with foil and bake at 350 for 45 minutes or until zucchini is tender.

Even without cheese, this tasted really good with plenty of fresh sea salt and black pepper. It felt quite a bit like lasagna.

Zucchini Muffins GFCF

Adapted from simplyrecipes.com

3 cups grated fresh zucchini
2/3 cup melted unsalted butter (substitute coconut oil)
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch salt
3 cups Pamela's GF flour mix
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts (optional)
1 cup raisins or dried cranberries (optional)

Preheat the oven to 350°F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the oil. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.

Coat each muffin cup in your muffin pan with a little vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Note: If you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. Simplyrecipes got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

Granola

 * 3 cups rolled oats (not instant)
    * 3 tablespoons packed light brown sugar
    * 1/2 teaspoon ground cinnamon
    * 1/4 teaspoon kosher salt
    * 1/3 cup honey
    * 1/4 cup vegetable oil
    * 1 teaspoon vanilla extract
    * 1/2 cup small-dice dried fruit
    * 1/2 cup coarsely chopped raw or toasted nuts or seeds
INSTRUCTIONS
    1. Heat the oven to 300°F and arrange a rack in the middle.
    2. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside. 

    3. Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated. 

    4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more. 

    5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.) 

    6. Add the fruit and nuts or seeds to the baking sheet and toss to combine. Store the granola in an airtight container for up to 2 weeks. 

Gluten Free Muffin Rolls

Because I had to have something to toast, and quick! This is based on the blueberry muffin recipe a few posts down.

1 tablespoon yeast
1/2 cup warm water
pinch of sugar
1/2 cup Trader Joe's coconut oil in liquid form
2 organic eggs
2 teaspoons aluminum-free baking powder
1/2 teaspoon vinegar
1/2 teaspoon sea salt
2 1/4 cups Pamela's gluten-free flour blend

Dissolve the yeast and sugar in water and watch to make sure it proofs. Combine it with all other ingredients, then use an ice cream scoop to scoop into a muffin tin (this made nine with my size of scoop). Let rise while oven preheats to 375. Bake for 15-25 minutes, until done.

FABULOUS Gluten-Free Dairy-Free Apple Crisp!

Just follow this recipe and use coconut oil instead of butter (adding a little salt), and gluten-free oatmeal. It was the best apple crisp I've ever had.

http://www.simplyrecipes.com/recipes/apple_crisp/